On 6/10/2010 8:36 AM, Ray Champagne wrote: > Not to Shanghai this post, but who really has the time to smoke their meats? >
That depends on whether you are smoking to preserve or just smoking for flavor. I.E. If you just want to hot smoke some meat for dinner it can be done as short as a couple of hours. More or less this is just an off shoot of Bar-B-Que cooking. If you are cold smoking to actually preserve the meat, then yes that can take many hours and possible days to do. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Order the Adobe Coldfusion Anthology now! http://www.amazon.com/Adobe-Coldfusion-Anthology-Michael-Dinowitz/dp/1430272155/?tag=houseoffusion Archive: http://www.houseoffusion.com/groups/cf-community/message.cfm/messageid:320804 Subscription: http://www.houseoffusion.com/groups/cf-community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/groups/cf-community/unsubscribe.cfm
